The first Farm Day at Cowhorn was a great success! Club Cowhorn members learned about asparagus harvesting, and then took a “stab” at it. If you weren’t there, asparagus is harvested by stabbing the spear with a razor blade-like harvesting tool.
After picking, we sat down for a few glasses of wine and a lunch of beef sliders, grilled asparagus, and toasted arugula crostini. I was able to prepare this lunch using all ingredients from our own farm, from things local to our immediate community and from other club members. For example, the beef was grilled by Gareth Plank, owner of Scott River Ranch. During lunch he gave a wonderful talk about how he raises his gorgeous cows, the attention he gives them and how that defines the beef you eventually serve at your table. It is the first “localvore” meal I have ever cooked and served, and it felt fantastic! Like Gareth, we put a lot of care into how we farm. It was wonderful for Bill and me to share with our guests the spring specialties of Cowhorn!
– Barbara Steele